Sweet peas become dinner when you fold them into a garlicky butter sauce and toss with pasta. The steam-in-bag does the work while you cook the pasta, so there is nothing left to do but finish and eat.

Serves 2. 20 minutes, 8 at the stove.

About 640 calories a serving, 15 g protein, 73 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until just tender, about 9 minutes; drain and set aside.9 min
2. While the pasta cooks, microwave the bag of peas according to the package directions, about 2 minutes.2 min
3. Melt 2 tablespoons of butter in a large skillet over medium heat and cook 2 minced garlic cloves until fragrant, about 30 seconds.1 min
4. Pour 1/4 cup of heavy cream into the skillet with the garlic and butter, stir to combine, and warm through, about 1 minute.1 min
5. Tip the peas into the cream sauce, stir gently to coat, and season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss until every strand is coated in the creamy pea sauce, then divide between two bowls and serve at once.

Note Swap the cream for a splash of pasta water and a squeeze of lemon juice for a lighter finish. Leftovers keep covered in the fridge for one day and reheat gently with a splash of water. Serve with crusty bread to soak up the sauce or top with grated Parmesan cheese.